Biscuit-Topped Chicken Pot Pie

Campbell's Biscuit-Topped Chicken Pot Pie Recipe

Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 30 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

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What You'll Need

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
2 cups cubed cooked chicken
1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)

How to Make It

  • 1

    Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.

  • 2

    Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.

  • 3

    Bake for 15 minutes or until the biscuits are golden brown.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

calories

450

totalfat

12.305g

saturatedfat

4.118g

cholesterol

71mg

sodium

1557.23mg

totalcarbohydrate

56.857g

dietaryfiber

4.422g

protein

30.99g

vitamina

30%DV

vitaminc

45%DV

calcium

15%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.
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RID#24295